Focaccia

The rose cooking class afternoon  brought some focaccia. But since we've been 18 people, only some small cubes were available per person. 

The recipe was provided and I decided to bake one today. That showed that I have neglected my dry storage for a while. No regular fresh or dry yeast in the house. Just a unknown package with yeast that does not require resting time of the dough. For a round cake tin.

Let's bake and see how that works out. I needed less flour in total, but had to mix it up. The bread flour was not enough in the container for a full dough.

I used 210 g bread flour 550, 110 g cake flour 405 and 55 g semola - a total of 375 g, 10 g fresh yeast

1 tsp rose salt, 2 tbsp olive oil and 270 ml water

These ingredients went in my Thermomix to be kneaded in a dough. I used a small ceramic baking sheet and put olive oil and a sprinkle of flour on it. I worked the dough with my hands all over the dish. Then I gave it a rest of 20 min covered.

Brushed with olive oil and then decorated with red chard stems, green onions, tomatoes and some fresh herbs. A sprinkle of grated Mozzarella and an other dash of oil and then put in the oven.

Bake at 240 C for 20 min